摘要
以油茶籽饼粕为原料,采用超声波辅助提取其中的茶皂素,优化茶皂素提取工艺,并考察超声提取对茶皂素结构特性以及起泡特性的影响。结果表明,在20、50、35 kHz顺序交替超声模式下,料液比1∶10(g/mL)、功率密度20 W/L、提取温度60℃条件下,以75%乙醇作为提取剂提取20 min,提取率最大为(22.79±1.16)%。傅里叶变换红外光谱测定结果表明超声提取未造成茶皂素结构的变化,起泡性实验表明茶皂素的起泡性和稳泡性均较强且超声辅助提取对茶皂素的起泡性和稳泡性影响较小。
In the present study,camellia seed cake was used as the raw material.The tea saponin was extracted by ultrasonic-assisted extraction method.The extraction process of tea saponin was optimized,and the effects of ultrasonic extraction on the structure and foaming characteristics of tea saponin were investigated.The results indicated that under the 20/50/35 kHz sequential alternating ultrasonic mode,solid-liquid ratio of 1∶10,power density of 20 W/L,extraction temperature of 60℃,and extraction time of 20 min with 75%ethanol as extraction agent,the maximum extraction yield was(22.79±1.16)%.The results of fourier transform infrared spectroscopy indicated that the structure of tea saponin was not changed by ultrasonic extraction.The foaming experiment indicated that the foaming and foam stability of tea saponin were strong,and the ultrasonic-assisted extraction had little effect on the foaming and foam stability of tea saponin.
作者
张雪莉
洪晨
马海乐
顾晨
欧阳宁宁
罗轩
Zhang Xueli;Hong Chen;Ma Haile;Gu Chen;Ouyang Ningning;Luo Xuan(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第5期123-127,共5页
Journal of the Chinese Cereals and Oils Association
基金
江苏省重点研发计划(BE2018368)。
关键词
油茶籽粕
超声波
茶皂素
camellia seed cake
ultrasound
tea saponin
